Comments on: Gluten Free Adventures Part 1: Heirloom Tomatoes from the Santa Cruz Mountainshttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html
Yummy Adventures in Gluten Free CuisineWed, 04 Sep 2013 03:52:46 +0000http://wordpress.org/?v=abchourly1By: Gluten-free Classic British dairy-free currant scone recipe | Book of Yumhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-267412
Gluten-free Classic British dairy-free currant scone recipe | Book of YumWed, 04 May 2011 13:58:45 +0000http://www.bookofyum.com/blog/?p=864#comment-267412[...] When I heard that our theme was scones, I started daydreaming about certain royal weddings and the English Channel and Lady Grey Tea. Be skeptical if you like, but ever since I was a little girl reading Jane Eyre I’ve had a thing for that part of the world. Sign me up for Bath, Somerset in June, and regency gowns, and castles with the changing of the guard and most of all, sign me up for an afternoon low tea with cups of black tea and gluten-free scones and gobs of clotted cream and jam. Please? I know the latter afternoon tea would cost an arm, leg, and probably an ear and nose too, but I really would love to have the experience at least once in my life. Since that trip to London is not, unfortunately, in the cards at the moment, it seems to me the least I can do is leap into this ratio event and put my own version of a British spin on it. I decided to make a classic British scone, spiced with nutmeg and sweetened with darling baby currants. I made it rice-free, and used Authentic Foods White Corn Flourbecause corn flour is popular in gluten-free baked products in the UK. And further, I decided to make it dairy-free, not only because I know many of my readers are dairy-free but because, well, we were out of butter and all I had was Earth Balance Margarine and palm oil shortening. I love the flavor of the former- and I love the allergy-friendly personality of the latter. Sometimes palm oil can be bland, so I used up all the margarine I had for taste, and filled in my ratio with palm shortening. I based the scone on the ratio found in Wayne Gissler’s Professional Baking. To my astonishment, the recipe turned out quite well the first time out (and a good thing, too, because of course I ended up making my scone at the last minute). They were tender, faintly sweet and delicious fresh out of the oven, and I could really see how they would lend themselves to gobs of creamy topping, jam and a nice traditional tea. The next day we had an all-day gardening class scheduled at Love Apple Farm in Santa Cruz, so we took several in our lunchbox and gobbled them up with an appetite sharpened by the beautiful surroundings of an organic farm and the relief of shade after standing in the heat of the sun. The class and the scones were both quite good. You may find the dough to be a bit messier than you like. With more work, I might find a recipe that is easier to handle. But, I found the finished result to be quite delightful, and something I’ll be making again. Next time I just might go all out and make a dairy-free (or dairy) clotted cream recipe and serve it on sweet antique china plates and make a pot of tea in my great-grandmother’s tea pot to accompany it. I’ll just have to watch out for the Cat Burglar Baby Yum and her sly, scone-stealing (and probably teacup-breaking) moves. I couldn’t resist taking my scones out on our patio for a morning treat. I even got out a lovely jar of Jeanie’s Organic Plum Cherry Jam for accompaniment, recently purchased at the Love Apple Farm Retail Location. Jeanie sells homemade organic tomato jams and even Indian chutneys that are really something special, as I found out a few years ago on a heirloom tomato hunt. [...][...] When I heard that our theme was scones, I started daydreaming about certain royal weddings and the English Channel and Lady Grey Tea. Be skeptical if you like, but ever since I was a little girl reading Jane Eyre I’ve had a thing for that part of the world. Sign me up for Bath, Somerset in June, and regency gowns, and castles with the changing of the guard and most of all, sign me up for an afternoon low tea with cups of black tea and gluten-free scones and gobs of clotted cream and jam. Please? I know the latter afternoon tea would cost an arm, leg, and probably an ear and nose too, but I really would love to have the experience at least once in my life. Since that trip to London is not, unfortunately, in the cards at the moment, it seems to me the least I can do is leap into this ratio event and put my own version of a British spin on it. I decided to make a classic British scone, spiced with nutmeg and sweetened with darling baby currants. I made it rice-free, and used Authentic Foods White Corn Flourbecause corn flour is popular in gluten-free baked products in the UK. And further, I decided to make it dairy-free, not only because I know many of my readers are dairy-free but because, well, we were out of butter and all I had was Earth Balance Margarine and palm oil shortening. I love the flavor of the former- and I love the allergy-friendly personality of the latter. Sometimes palm oil can be bland, so I used up all the margarine I had for taste, and filled in my ratio with palm shortening. I based the scone on the ratio found in Wayne Gissler’s Professional Baking. To my astonishment, the recipe turned out quite well the first time out (and a good thing, too, because of course I ended up making my scone at the last minute). They were tender, faintly sweet and delicious fresh out of the oven, and I could really see how they would lend themselves to gobs of creamy topping, jam and a nice traditional tea. The next day we had an all-day gardening class scheduled at Love Apple Farm in Santa Cruz, so we took several in our lunchbox and gobbled them up with an appetite sharpened by the beautiful surroundings of an organic farm and the relief of shade after standing in the heat of the sun. The class and the scones were both quite good. You may find the dough to be a bit messier than you like. With more work, I might find a recipe that is easier to handle. But, I found the finished result to be quite delightful, and something I’ll be making again. Next time I just might go all out and make a dairy-free (or dairy) clotted cream recipe and serve it on sweet antique china plates and make a pot of tea in my great-grandmother’s tea pot to accompany it. I’ll just have to watch out for the Cat Burglar Baby Yum and her sly, scone-stealing (and probably teacup-breaking) moves. I couldn’t resist taking my scones out on our patio for a morning treat. I even got out a lovely jar of Jeanie’s Organic Plum Cherry Jam for accompaniment, recently purchased at the Love Apple Farm Retail Location. Jeanie sells homemade organic tomato jams and even Indian chutneys that are really something special, as I found out a few years ago on a heirloom tomato hunt. [...]
]]>By: yumhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-44458
yumThu, 22 Jan 2009 01:04:09 +0000http://www.bookofyum.com/blog/?p=864#comment-44458Jillisa,
I am not sure why the recipe link didn't work for you... but it does work... I just right clicked on it and it opened in a new window. Maybe the site was temporarily down?
-SeaJillisa,
I am not sure why the recipe link didn’t work for you… but it does work… I just right clicked on it and it opened in a new window. Maybe the site was temporarily down?

-Sea

]]>By: Jillisahttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-44302
JillisaWed, 21 Jan 2009 07:51:45 +0000http://www.bookofyum.com/blog/?p=864#comment-44302Darn, that link didn't work for me re: the tomato jam recipe...care to repost? ThanksDarn, that link didn’t work for me re: the tomato jam recipe…care to repost? Thanks
]]>By: yumhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-11292
yumSat, 09 Feb 2008 17:29:43 +0000http://www.bookofyum.com/blog/?p=864#comment-11292Hi Patricia,
I don't have the exact measurements, but I was told that the tomato jam just contained sugar and tomatoes. I don't think it needs salt- after all, regular jam doesn't have salt and tomato is another fruit, when it comes down to it. But, of course you can add a little salt if you like. This is a very sweet jam, though...
Here's a recipe that I think must be similar to the one they used at the farm:
http://www.cooks.com/rec/doc/0,1823,137176-233204,00.html
Hope this helps!
-SeaHi Patricia,
I don’t have the exact measurements, but I was told that the tomato jam just contained sugar and tomatoes. I don’t think it needs salt- after all, regular jam doesn’t have salt and tomato is another fruit, when it comes down to it. But, of course you can add a little salt if you like. This is a very sweet jam, though…

]]>By: Patricia Messerhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-11283
Patricia MesserSat, 09 Feb 2008 15:50:16 +0000http://www.bookofyum.com/blog/?p=864#comment-11283Do you have the measurements of the tomato jam. I grow heirloom tomatoes as well and would like to make some for our summer party in the garden. There must be a little salt as well to bring out the flavor?
PatriciaDo you have the measurements of the tomato jam. I grow heirloom tomatoes as well and would like to make some for our summer party in the garden. There must be a little salt as well to bring out the flavor?
Patricia
]]>By: yumhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-2107
yumFri, 07 Sep 2007 05:31:14 +0000http://www.bookofyum.com/blog/?p=864#comment-2107Hi Cindalou! I think the Love Apple Farms site has some recommendations for heirloom seeds, if you're looking for a new company for next year. I only wish we could visit more often- it's a bit of a trek for us.
Hi Ginger- the jam is quite sweet, as it's just tomatoes and sugar. We were both surprised there was no pectin, but I guess the sugar ends up thickening it. It's soooo good with goat cheese. Mmmm. I'll have to see if there are any pics of your tomatoes on your site- they sound lovely. I'm becoming an heirloom tomato fanatic- dunno how I'll cope with winter. It's so lovely to just go on my balcony and pick what I want for dinner. Update on beer coming soon- DH was sick and then we were on vacation, so our experiment was put on hold. I hope it turned out!!!
-SeaHi Cindalou! I think the Love Apple Farms site has some recommendations for heirloom seeds, if you’re looking for a new company for next year. I only wish we could visit more often- it’s a bit of a trek for us.

Hi Ginger- the jam is quite sweet, as it’s just tomatoes and sugar. We were both surprised there was no pectin, but I guess the sugar ends up thickening it. It’s soooo good with goat cheese. Mmmm. I’ll have to see if there are any pics of your tomatoes on your site- they sound lovely. I’m becoming an heirloom tomato fanatic- dunno how I’ll cope with winter. It’s so lovely to just go on my balcony and pick what I want for dinner. Update on beer coming soon- DH was sick and then we were on vacation, so our experiment was put on hold. I hope it turned out!!!

-Sea

]]>By: gingerhttp://www.bookofyum.com/blog/gluten-free-adventures-part-1-heirloom-tomatoes-from-the-santa-cruz-mountains-864.html/comment-page-1#comment-1967
gingerFri, 31 Aug 2007 19:15:02 +0000http://www.bookofyum.com/blog/?p=864#comment-1967So what does the tomato jam taste like? Sweet? Tart? I have been making hot pepper jelly for the last two years and it is fabulous with hard cheese or over soft cheeses. I have about 30 tomato plants in the backyard,yet with the drought we had, super hot weather and the wood chips that got mixed in while planting, I have had pretty low yields. However, my heirlooms are doing ok. I have green zebra, purple cherokee, mr stripey and a yellow variety. I will keep my eyes out for the Costoluto Florentino for next year. I will be canning tomatoes for the winter on Sunday. Beer equipment works really well for that. By the way,how did your beer turn out? My BF just found three Belgian varieties in our local store last night. A Saison, double and trippel. Will blog on them soon.So what does the tomato jam taste like? Sweet? Tart? I have been making hot pepper jelly for the last two years and it is fabulous with hard cheese or over soft cheeses. I have about 30 tomato plants in the backyard,yet with the drought we had, super hot weather and the wood chips that got mixed in while planting, I have had pretty low yields. However, my heirlooms are doing ok. I have green zebra, purple cherokee, mr stripey and a yellow variety. I will keep my eyes out for the Costoluto Florentino for next year. I will be canning tomatoes for the winter on Sunday. Beer equipment works really well for that. By the way,how did your beer turn out? My BF just found three Belgian varieties in our local store last night. A Saison, double and trippel. Will blog on them soon.
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